25 High Protein Soup Recipes That Will Make You Forget About Solid Food

I’ve attached a video for every recipe below from my favorite home cooks.

High Protein Soup Recipes

Feeling hungry but want something healthy? High-protein soups are perfect for you. They’re yummy, filling, and good for you. These soups have at least 15 grams of protein per serving, which helps keep you full and strong.

You can make many types of high-protein soups. Some use chicken or turkey, while others have beans for veggie options. You can make big batches to freeze and eat later. It’s an easy way to have a quick, healthy meal ready when you need it.

Smoky Chicken Quinoa Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1 chipotle pepper in adobo sauce, chopped
  • 6 cups chicken broth
  • 1 cup quinoa, rinsed
  • 2 cups cooked chicken, shredded
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions:


  1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes, stirring often.



  2. Add garlic and chipotle pepper. Cook for 1 minute until fragrant.



  3. Pour in chicken broth and add quinoa. Bring to a boil, then reduce heat and simmer for 15 minutes.



  4. Stir in shredded chicken and thyme. Simmer for 5 more minutes.



  5. Season with salt and pepper. Serve hot and enjoy your smoky chicken quinoa soup!


Chicken Bone Broth

You’ll need:

  • 3 pounds chicken bones
  • 1 onion, quartered
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, smashed
  • 2 bay leaves
  • 1 tablespoon apple cider vinegar
  • Water to cover

Instructions:


  1. Add all ingredients to a large pot.



  2. Cover with water and bring to a boil.



  3. Reduce heat and simmer for 12-24 hours.



  4. Skim off any foam that forms on top.



  5. Strain the broth through a fine-mesh strainer.



  6. Let cool and store in airtight containers.


Your homemade bone broth will keep in the fridge for up to 5 days or in the freezer for 3 months. Use it as a base for soups or sip it on its own for a protein boost!

Greek Lemon Chicken Soup

Ingredients:

  • 1 lb boneless chicken thighs
  • 6 cups chicken broth
  • 1/2 cup rice
  • 3 eggs
  • 1/4 cup lemon juice
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions:


  1. Heat oil in a pot. Add chicken and cook until golden. Remove and set aside.



  2. Sauté carrots, celery, and onion for 3-4 minutes. Add garlic and cook for 1 minute.



  3. Pour in broth and bring to a boil. Add rice and chicken. Simmer for 20 minutes.



  4. Whisk eggs and lemon juice in a bowl. Slowly add a ladle of hot soup, whisking constantly.



  5. Stir egg mixture into the soup. Cook for 2-3 minutes until thickened.



  6. Season with salt and pepper. Serve hot and enjoy your comforting Greek lemon chicken soup!


Curried Carrot-Tomato Soup With Chickpea Gremolata

Ingredients:

  • 2 medium carrots, peeled and chopped
  • 1 can (400g) whole peeled plum tomatoes
  • 2 tablespoons + 2 teaspoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 4 cups vegetable broth
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons fresh parsley, chopped
  • Zest of 1 lemon

Instructions:


  1. Heat 2 tablespoons oil in a large pot. Add onion and cook until soft.



  2. Add garlic and curry powder. Stir for 1 minute.



  3. Add carrots, tomatoes, and broth. Simmer for 20 minutes.



  4. Blend the soup until smooth.



  5. For the gremolata, mix chickpeas, parsley, lemon zest, and 2 teaspoons oil.



  6. Serve the soup topped with chickpea gremolata.


Stracciatella Soup With Tuscan Kale And Spinach

Ingredients:

  • 6 cups water
  • 1 bouillon base
  • 1/4 cup pecorino cheese, grated
  • 1/2 teaspoon black pepper
  • 2 eggs, beaten
  • 1 cup Tuscan kale, chopped
  • 1 cup spinach, chopped

Instructions:


  1. Boil water in a large pot. Whisk in bouillon base, pecorino, and pepper.



  2. Slowly pour beaten eggs into the simmering broth, stirring gently.



  3. Add kale and spinach. Cook for 2-3 minutes until greens are wilted.



  4. Serve hot, topped with extra grated pecorino if desired.


Chicken Tortilla Soup

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, chopped
  • 1 can corn
  • 1 can black beans
  • 1 can crushed tomatoes
  • 4 cups chicken broth
  • 1 tsp chili powder
  • 1 tsp cumin
  • Salt to taste
  • 1/4 cup cilantro, chopped
  • Tortilla strips and avocado for topping

Instructions:


  1. Heat oil in a pot over medium-high heat.



  2. Sauté onion, garlic, and jalapeño until soft.



  3. Add chicken, corn, beans, spices, tomatoes, cilantro, and broth.



  4. Bring to a boil, then simmer for 25 minutes.



  5. Remove chicken, shred it, and return to the pot.



  6. Serve hot with tortilla strips and avocado on top.


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Creamy Buffalo Chicken Soup

Ingredients:

  • 2 lbs chicken breasts
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1/2 cup buffalo sauce
  • 1 cup heavy cream
  • 2 tbsp butter
  • 2 tbsp flour
  • Salt and pepper to taste

Instructions:


  1. Melt butter in a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook for 5-7 minutes until veggies soften.



  2. Stir in flour and cook for 1 minute. Pour in chicken broth and buffalo sauce. Add chicken breasts.



  3. Bring to a boil, then reduce heat and simmer for 15-20 minutes until chicken is cooked through.



  4. Remove chicken and shred it. Return to the pot.



  5. Stir in heavy cream and simmer for 5 more minutes. Season with salt and pepper.



  6. Serve hot and enjoy your creamy, spicy buffalo chicken soup!


Easy Chicken Fajita Soup

Ingredients:

  • 2 chicken breasts, diced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 can black beans, drained
  • 1 can fire-roasted tomatoes
  • 4 cups chicken broth
  • 2 tbsp fajita seasoning
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions:


  1. Heat olive oil in a large pot over medium heat. Add chicken and cook until browned.



  2. Add peppers, onion, and garlic. Cook for 5 minutes until vegetables soften.



  3. Stir in fajita seasoning, black beans, tomatoes, and chicken broth.



  4. Bring to a boil, then reduce heat and simmer for 30 minutes.



  5. Season with salt and pepper to taste. Serve hot and enjoy your delicious fajita soup!


Healthy Italian Wedding Soup

Ingredients:

  • 1 pound lean ground turkey
  • 1/4 cup breadcrumbs
  • 1 egg, beaten
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 6 cups low-sodium chicken broth
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup small pasta (like orzo)
  • 4 cups fresh spinach
  • Salt and pepper to taste

Instructions:


  1. Mix turkey, breadcrumbs, egg, Parmesan, and Italian seasoning. Form into small meatballs.



  2. Bake meatballs at 375°F for 15 minutes.



  3. In a large pot, sauté carrots, celery, onion, and garlic until soft.



  4. Add broth and bring to a boil. Add pasta and cook until tender.



  5. Stir in meatballs and spinach. Cook until spinach wilts.



  6. Season with salt and pepper. Serve hot.


Bison Chili

Ingredients:

  • 1 lb ground bison
  • 1 onion, diced
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 can kidney beans
  • 1 can diced tomatoes
  • 2 tbsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste
  • Optional: jalapeño, bacon

Instructions:


  1. Brown the bison in a large pot over medium heat. Break it apart as it cooks.



  2. Add onion, bell pepper, and garlic. Cook until vegetables soften.



  3. Stir in beans, tomatoes, chili powder, and cumin.



  4. Bring to a boil, then reduce heat and simmer for 30 minutes.



  5. Season with salt and pepper to taste.



  6. Serve hot and enjoy your protein-packed bison chili!


Stuffed Pepper Soup

You’ll need:

  • 1 lb ground beef
  • 1 onion, diced
  • 2 bell peppers, chopped
  • 2 cloves garlic, minced
  • 2 cans diced tomatoes
  • 2 cups beef broth
  • 1 cup uncooked rice
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Instructions:


  1. Brown the beef in a large pot. Drain excess fat.



  2. Add onions, peppers, and garlic. Cook until softened.



  3. Stir in tomatoes, broth, and seasonings. Bring to a boil.



  4. Add rice, reduce heat, and simmer for 25 minutes.



  5. Taste and adjust seasoning if needed. Serve hot!


Coconut Curry Lentil Soup

Ingredients:

  • 1 cup red lentils
  • 1 can coconut milk
  • 4 cups vegetable broth
  • 1 onion, diced
  • 3 carrots, sliced
  • 3 garlic cloves, minced
  • 2 tbsp curry powder
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions:


  1. Heat oil in a large pot. Add onions and carrots, cook for 5 minutes.



  2. Stir in garlic and curry powder, cook for 1 minute.



  3. Add lentils, coconut milk, and broth. Bring to a boil.



  4. Reduce heat and simmer for 20 minutes or until lentils are soft.



  5. Season with salt and pepper.



  6. Serve hot, garnished with fresh cilantro.


Spicy Black Bean Soup

Ingredients:

  • 2 cans black beans, drained
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 2 tbsp olive oil
  • 4 cups vegetable broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • Salt and pepper to taste
  • Optional: cilantro and lime for garnish
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Instructions:


  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Cook for 5 minutes until soft.



  2. Stir in cumin, chili powder, and oregano. Cook for 30 seconds until fragrant.



  3. Add black beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.



  4. Use an immersion blender to partially blend the soup, leaving some beans whole for texture.



  5. Season with salt and pepper to taste. Serve hot, garnished with cilantro and a squeeze of lime if desired.


Hearty Asian Beef Noodle Soup

Ingredients:

  • 1 lb beef short ribs
  • 8 cups beef stock
  • 1/4 cup soy sauce
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1-inch piece ginger, sliced
  • 2 star anise
  • 8 oz rice noodles
  • Bean sprouts, cilantro, lime wedges for garnish

Instructions:


  1. Season beef with salt and pepper. Sear in a hot pot until browned.



  2. Add stock, soy sauce, onion, garlic, ginger, and star anise to the pot.



  3. Simmer on low for 6 hours or until beef is tender.



  4. Cook rice noodles according to package directions.



  5. Remove beef from broth and shred.



  6. Divide noodles and beef among bowls. Pour hot broth over top.



  7. Garnish with bean sprouts, cilantro, and lime wedges. Enjoy your tasty soup!


Italian Meatball Soup

Ingredients:

  • 1 pound ground beef
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups beef broth
  • 1 can diced tomatoes
  • 1 can cannellini beans, drained
  • 1 cup pasta (small shapes)
  • 2 cups spinach leaves

Instructions:


  1. Mix ground beef, breadcrumbs, Parmesan, egg, and seasonings. Form into small meatballs.



  2. Bake meatballs at 400°F for 10-12 minutes until browned.



  3. In a large pot, bring broth to a boil. Add meatballs, tomatoes, and beans.



  4. Simmer for 10 minutes, then add pasta. Cook until pasta is tender.



  5. Stir in spinach and cook until wilted. Serve hot with extra Parmesan if you like.


Chicken Noodle Soup

You’ll need:

  • 2 chicken breasts
  • 8 cups chicken broth
  • 2 cups egg noodles
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tsp thyme
  • Salt and pepper to taste

Instructions:


  1. Heat oil in a large pot. Add onions, carrots, and celery. Cook for 5 minutes.



  2. Add garlic and thyme. Stir for 1 minute.



  3. Pour in broth and bring to a boil. Add chicken breasts and simmer for 15 minutes.



  4. Remove chicken, shred it, and return to the pot.



  5. Add noodles and cook for 6-8 minutes until tender.



  6. Season with salt and pepper. Serve hot and enjoy your comforting soup!


Lentil Soup

You’ll need:

  • 1 cup dried lentils
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 1 tsp cumin
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions:


  1. Heat olive oil in a large pot. Add onion, carrots, and celery. Cook for 5 minutes.



  2. Add garlic and cook for another minute.



  3. Pour in lentils, broth, tomatoes, and cumin. Bring to a boil.



  4. Reduce heat and simmer for 25-30 minutes until lentils are tender.



  5. Season with salt and pepper.



  6. Serve hot and enjoy your protein-packed lentil soup!


Cheat’s Ramen Noodle Soup

Ingredients:

  • 1 packet ramen noodles
  • 2 cups chicken broth
  • 1/2 cup cooked chicken, shredded
  • 1/2 cup mushrooms, sliced
  • 1 baby bok choy, chopped
  • 1 soft-boiled egg
  • 2 green onions, sliced

Instructions:


  1. Boil water and cook ramen noodles according to package directions. Drain and set aside.



  2. In a pot, heat chicken broth to a simmer. Add mushrooms and bok choy, cook for 2 minutes.



  3. Add cooked noodles and shredded chicken to the broth. Stir and heat through.



  4. Pour soup into a bowl. Top with soft-boiled egg and green onions.



  5. Enjoy your quick and tasty ramen soup!


Lasagne Soup

Ingredients:

  • 1 lb ground beef
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 can (14 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 6 lasagne noodles, broken into pieces
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella

Instructions:


  1. Brown the beef in a large pot. Add onions and garlic, cook until soft.



  2. Pour in broth, tomatoes, and paste. Stir in herbs and seasonings.



  3. Bring to a boil, then simmer for 15 minutes.



  4. Add noodle pieces and cook until tender, about 10 minutes.



  5. Serve hot with a dollop of ricotta and sprinkle of mozzarella on top.


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Fish Soup

You’ll need:

  • 1 pound white fish fillets, cubed
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 4 cups fish or vegetable broth
  • 1 can diced tomatoes
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon thyme
  • Salt and pepper to taste

Instructions:


  1. Heat olive oil in a large pot. Add onion, carrots, and celery. Cook until soft.



  2. Add garlic and thyme. Stir for 1 minute.



  3. Pour in broth and tomatoes. Bring to a boil, then simmer for 10 minutes.



  4. Add fish cubes. Cook for 5-7 minutes until fish is done.



  5. Season with salt and pepper. Serve hot.


Chicken & Sweetcorn Soup

Ingredients:

  • 2 chicken breasts, diced
  • 1 can sweetcorn, drained
  • 4 cups chicken broth
  • 2 eggs, beaten
  • 2 green onions, chopped
  • 1 tbsp cornstarch
  • 1 tsp sesame oil
  • Salt and pepper to taste

Instructions:


  1. Bring the chicken broth to a boil in a large pot. Add diced chicken and cook for 5 minutes.



  2. Stir in the sweetcorn and simmer for another 5 minutes.



  3. Mix cornstarch with a little water to make a slurry. Add to the soup and stir until thickened.



  4. Slowly pour in beaten eggs while stirring the soup to create egg ribbons.



  5. Add sesame oil, salt, and pepper. Stir well.



  6. Ladle into bowls and top with chopped green onions. Enjoy your quick and tasty soup!


Easy Beef Vegetable Soup

Ingredients:

  • 1 pound beef stew meat, cubed
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 2 potatoes, cubed
  • 1 can diced tomatoes
  • 4 cups beef broth
  • 1 cup frozen mixed vegetables
  • 2 cloves garlic, minced
  • 1 tablespoon oil
  • Salt and pepper to taste

Instructions:


  1. Heat oil in a large pot. Add beef and brown on all sides.



  2. Add onion, garlic, carrots, and celery. Cook for 5 minutes.



  3. Stir in potatoes, tomatoes, and beef broth. Bring to a boil.



  4. Reduce heat and simmer for 20 minutes.



  5. Add frozen vegetables. Cook for another 10 minutes.



  6. Season with salt and pepper. Serve hot and enjoy!


Mushroom And Barley Soup

Ingredients:

  • 1 cup pearl barley
  • 8 cups vegetable broth
  • 1 pound mushrooms, sliced
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon thyme
  • Salt and pepper to taste

Instructions:


  1. Rinse the barley and set aside.



  2. Heat oil in a large pot. Add onions, carrots, and celery. Cook for 5 minutes.



  3. Add garlic and mushrooms. Cook until mushrooms soften, about 5 minutes.



  4. Pour in broth and add barley. Bring to a boil, then reduce heat and simmer for 30 minutes.



  5. Stir in thyme, salt, and pepper. Simmer for another 10 minutes or until barley is tender.



  6. Taste and adjust seasoning if needed. Serve hot and enjoy your hearty soup!


Green Chili Chicken Butternut Squash Soup

Ingredients:

  • 6 cups cubed butternut squash
  • 3 cups chicken broth
  • 1 can green enchilada sauce
  • 2 cups diced chicken
  • 1 cup corn
  • 1 green bell pepper, chopped
  • 1 onion, diced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1/4 cup cream

Instructions:


  1. In a large pot, combine squash, broth, and enchilada sauce. Bring to a boil.



  2. Add chicken, corn, bell pepper, and onion. Reduce heat and simmer for 25 minutes.



  3. Stir in spices and cream. Cook for 2 more minutes.



  4. Taste and adjust seasoning if needed. Serve hot and enjoy your comforting soup!


Meatball & Tomato Soup

Ingredients:

  • 1 pound ground beef
  • 1/4 cup breadcrumbs
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 6 cups beef broth
  • 1 can (28 oz) crushed tomatoes
  • 1 cup small pasta shapes

Instructions:


  1. Mix beef, breadcrumbs, egg, cheese, and seasonings. Form into small meatballs.



  2. Bake meatballs at 400°F for 10 minutes.



  3. Heat oil in a pot. Add onion, carrots, celery, and garlic. Cook for 5 minutes.



  4. Pour in broth and tomatoes. Bring to a boil.



  5. Add meatballs and pasta. Simmer for 10 minutes until pasta is cooked.



  6. Serve hot and enjoy your delicious meatball and tomato soup!